Osso Bucco with Saffron Risotto

A stellar main course—this slow-cooked beef is robust and flavorful, perfectly complemented by the luxurious taste of saffron rice.

Serves 2 
Prep Time 10 minutes 
Cooking Time 3 hours and 30 minutes

For the saffron risotto
1 white onion, chopped finely
7 tablespoons butter, divided
200 grams (about 1 1/8 cups) Arborio rice
1/4 cup white wine
1/2 teaspoon saffron
6 cups beef stock
4 tablespoons Parmesan cheese

2 (200-gram) pieces beef shank
1/4 cup cooking oil for pan-frying
salt and pepper
1 white onion, chopped
5 cloves garlic, chopped
1/4 carrot, peeled and chopped
1 stalk celery, trimmed and chopped
2 (800-gram) cans whole peeled tomato,
      crushed with juices reserved
2 cups white wine

1  Make the saffron risotto: In a pot, sauté onions in 3 tablespoons butter. Add rice, mixing once in a while to keep the rice from sticking to the pan. Add white wine and bring to a simmer. Add saffron. Mix continuously then add stock 1/2 cup at a time while stirring. Add more stock once the rice absorbs the liquid. When the rice is al dente, add remaining butter and Parmesan cheese to make it creamier.

2  Rub beef shanks with salt and pepper. In a large pan, heat oil and sear beef until brown on all sides. Set aside.

3  Using the same pan, sauté onion, garlic, carrot, and celery for 5 minutes. Return beef to the pan and gradually add tomatoes and white wine. Braise beef for 3 hours or until tender, making sure to watch it once in a while and to keep adding liquid so the meat doesn't stick to the bottom of the pan. Season with salt and pepper to taste. Serve with saffron risotto.

Photography by At Maculangan | Recipe by Maj Lazatin of Mix n’ Maj | Art Direction by Jonathan Roxas | Styling by Rachelle Santos | Props from Rustan’s Department Store and Living Well